Gluten-Free Banh Xeo (Vietnamese Crepes)
Crispy, savory Vietnamese crepes made with rice flour and coconut milk, filled with shrimp, pork, and bean sprouts. A naturally gluten-free delight!
Ingredients
- 1 cup Rice flour
- 1 cup Coconut milk
- 0.5 cup Water
- 1 tsp Turmeric powder
- 0.5 tsp Salt
- about 225 g Shrimp, peeled and deveined
- about 113 g Pork belly, thinly sliced
- 2 cups Bean sprouts
- 0.5 cup Green onions, chopped
- 2 tbsp Vegetable oil
- 0.5 cup Nuoc Cham dipping sauce
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt to make the crepe batter.
- 2Heat vegetable oil in a large non-stick skillet over medium-high heat.
- 3Pour about 1/2 cup of batter into the skillet and swirl to create a thin crepe.
- 4Add shrimp, pork belly, and bean sprouts to one half of the crepe.
- 5Cook for 3-4 minutes, or until the crepe is crispy and golden brown.
- 6Fold the crepe in half and cook for another minute.
- 7Garnish with green onions and serve immediately with Nuoc Cham dipping sauce.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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